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Přeprava a manipulace s jatečnými zvířaty
HAMRŠMÍD, Jaroslav
Work deals with transport of animals for slaughter and its influence on the quality of meat. Summarizes the right ways of loading, unloading and manipulating with animals. Determinates the precise requirements for the means of transport and transport equipment. Includes the most used transportation by road and marginally used transport by rail and water. Mentions the most common causes of injuries, deaths and losses during transport. Points to the influence of manipulations with animals on the quality of the meat. The result of improper treatment of animals are meat defects DFD and PSE, witch are commonly caused by stress and exhaustion of energy reserves. Describes the basic defects of meat of slaughtered animals-bovine animals, pigs and chickens. Mentions the basic laboratory techniques for the detection of these abnormalities.
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Factors affecting postmortem changes in pork meat
Seilerová, Michaela ; Čítek, Jaroslav (advisor) ; Lebedová, Nicole (referee)
The thesis focused on the summary of the quality of pork. The main indicators of the quality of pork and of meat generally together with a chemical composition and the external and internal factors dealing with the quality of meat are described in the thesis. The various histological structure, the variable chemical content, technological features are found in meat. The structure and composition depends on a way of living, the function of the parts of an animal body, on lots of intravital factors (a kind of an animal, breed, male or female, age, the way of nutrition, the state of health). Meat is a valuable source of nutrients and essential acids for a man. The human organism is not able to synthesize the essential acids itself. Lipids are the important part of meat, their main function is storing energy. They are found as a reserve tissue in the subcutaneus parts of animals or among muscular fibre. The amount of carbohydrates contained in meat is not important, meat is low in carbohydrates. They are only important for meat maturation. Meat is high in minerals and vitamins. It is necesary for a man and should be a part of our diet. The important factor for a meat quality is described as a formation of muscular fibres. There are the thin fibres in the meat of a high quality and the thick and fat fibres in the meat of a low quality. The meat quality depends on a number and charactes of animal fibres. The meat of a high quality is for example loin - it is the meat with fine fibres. The next factor which has influence on a meat quality is course of post mortem changes.We can differentiate four stages in these processes: prae rigor, rigor mortis, aging of the meat and deep autolysis. Post mortem aiging processes can deviate from teh standard from variety of reasons and as concequences we can see quality deviation of the meat for example PSE, DFD, RSE, Hampshire efect and cold shortening.Also the breed has the influance on the quality of the meat namely sensitivity to stress,growth characteristic and parameters of slaughter value, other internal factors are age and sex. External factors which has the influance on the quality of the meat are transport of the animals to the slaughterhouse, attitude of the employees during chasing after the animals, the rest before slaughter, stunning itself,bleeding thereafter and cooling down after slaughtery.
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Vady drůbežího masa
Rumanová, Monika
This bachelor thesis deals with poultry meat quality focusing on the poultry meat defects. Among the important characteristics of the poultry meat quality includes especially the appearance of the poultry meat and its defects, the poultry meat colour and skin colour, meat texture and its flavour. The most common defects of the poultry meat are quality deviations PSE and DFD. Improvement functional quality PSE meat can be achieved by mixing it with normal meat, application to products, whose are not effected by this meat and also adjustment its pH by salts and phosphates. Meat with DFD defects is necessary due to the high microbiological volatility process swiftly into the heat -- treated products. With reducing the incidence of defective meat can be achieved by reducing stress factors during the manufacturing process as well as adherence to the principles of technology during the various operations that follow after the slaughter.
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The influence of stress during transport on agricultural usage of selected species
Michalcová, Pavlína ; Mervart, Michal (advisor) ; Francouzová, Kateřina (referee)
This thesis deals with influence of stress during transport on selected species of transported animals especially on pigs, cattle and poultry. Each animal deals with stress differently according to its anatomical, physiological and ethological predispositions. Requirements according to these predispositions are described in the theoretical part of thesis. In the end of theoretical part defects of meat which occur as a result of stress are described. In practical part there is a summary of current laws related to transport of living animals, both Czech and European. Current laws are compared with anatomical, physiological and ethological requirements of animals. In the end of thesis the quality of current laws is evaluated and possible future development of transport of living animals is outlined.
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Možnosti ovlivnění kvality hovězího masa
Holá, Kateřina
This thesis deals with the possibilities of how the qualit of affecting the quality of beef. Meat is an integral part of a balanced human diet, which is one of the prerequisites for a healthy physical development of each individual. This paper describes the main influences that affect the quality of meat from birth to slaughter. Further work involved a post-mortem factors such as processing the meat, which is extremely important in relation to the resulting quality. The next section describes the post-mortem changes in meat, including a list of basic and special forms of spoilage of meat along with the quality deviations.
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Evaluation meat quality in depading on condition of transfer
ČONDLOVÁ, Šárka
Work deals with transport of animals for slaughter and its influence on the quality of meat. Summarizes the right ways of loading, unloading and manipulating with animals. Determinates the precise requirements for the means of transport and transport equipment. Includes the most used transportation by road and marginally used transport by rail and water. Mentions the most common causes of injuries, deaths and losses during transport. Points to the influence of manipulations with animals on the quality of the meat. The result of improper treatment of animals are meat defects DFD and PSE, witch are commonly caused by stress and exhaustion of energy reserves. Describes the basic defects of meat of slaughtered animals-bovine animals and pigs. Mentions the basic laboratory techniques for the detection of these abnormalities.
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Slaughtery Lines and their Improve in Meat Quality
ČERNÁ, Lenka
In my thesis I deal with the influence of slaughter lines on the quality of pork. This thesis is divided into three parts. The first part focuses on the purchase of pigs, their transport to slaughter operation and stabling before the slaughter. The second part deals with his own defeat, where they are developed different types of slaughter lines and their impact on the supply of meat products. The third part focuses on factors that affect the supply of meat products during and after slaughter and meat defects that occur in them.
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